Monday, July 4, 2016

Feta and Spinach Stuffed Chicken Breasts

Can you really go wrong with the combination of feta and spinach? No, you can't. Don't even try to argue with me because I won't listen. It's a great combo and if you don't like it you are obviously defective. Basically, what I've done is make my version of a fairly ubiquitous recipe. I'm sure there are hundreds of similar recipes floating around the internet. Do you know what separates mine from theirs? Theirs suck. Theirs are not made with love. It is entirely possible that theirs were made by Baby-Eating Fascists. Use my recipe and strike a blow for global peace and understanding. If you're not part of the solution, you're obviously part of the problem. I'll stop now. The recipe is simple and delicious and I promise you'll love it. Unless you don't. And then it's your own fault for listening to me. As always, notes are in blue.

Feta and SpinachStuffed Chicken Breasts

Ingredients

4 boneless, skinless chicken breasts

3 ounces crumbled feta cheese

4 ounces room temperature cream cheese (we use Neufchatel)

10 ounces frozen spinach, defrosted and all water squeezed out

1 cup bread crumbs

1-1/2 teaspoons Spice House Greek Town seasoning, divided (if you can't get this spice, a mix of salt, pepper, onion powder, oregano and lemon peel. I have no idea what ratios you'd use, so good luck. Or just order the seasoning)

1/2 cup flour

1 egg, beaten

Directions

Preheat oven to 375F (190C, Gasmark 5).

Split the chicken breasts down the length, being careful to not cut completely into two pieces. You're looking to sort of butterfly the chicken.

Mix 1 teaspoon of the spice mix in with the flour.

Dredge the chicken in first in the flour mix, then the egg, then finally the bread crumbs.Set on a baking sheet.

In a small bowl, combine cream cheese, spinach, feta and remaining spice mix. Mix well until all ingredients are incorporated.

You could just take what you have here, add some jarred artichokes and you have a hell of an appetizer dip!